Slow Cooker Chicken Corn Soup is a gentle, comforting bowl of warmth made with tender chicken, sweet corn, and a cozy broth that feels like a hug in a mug. The slow cooker does most of the work, letting all the flavors blend beautifully over time, so you end up with a soup that’s both simple and satisfying.
I love how easy this soup is to make—just toss in your chicken, corn, and a few basic ingredients, set it, and forget it until dinner. It’s perfect for busy days when you want something wholesome but don’t want to spend too much time in the kitchen. I always come back to this recipe when I need a little comfort food that’s also light and fresh.
One of my favorite ways to serve this soup is with a sprinkle of fresh herbs or a little squeeze of lime to brighten the flavors. It’s great on its own or with a piece of crusty bread to soak up every tasty drop. This soup always feels like a warm, satisfying meal that brings people together around the table.
Key Ingredients & Substitutions
Chicken breasts: These give the soup tender, lean protein. You can swap for chicken thighs if you want a bit more flavor and juiciness.
Frozen corn and peas: Frozen veggies keep the soup easy and quick. Fresh works too but add them later to keep their texture.
Heavy cream: This makes the soup creamy and comforting. For a lighter option, try half-and-half or coconut milk for a dairy-free twist.
Butter and flour (roux): This combo thickens the soup gently. If gluten-free, use a cornstarch slurry instead of flour.
How Do You Make the Soup Thick and Creamy Without Overcooking?
Getting a creamy, thick texture is all about timing and technique. Follow these tips:
- Cook the chicken and broth fully in the slow cooker first to build flavor.
- Add frozen veggies near the end so they stay tender but not mushy.
- Make the roux separately by cooking butter and flour until golden before adding cream; this helps avoid lumps.
- Slowly whisk the creamy roux into the soup while stirring—this mix thickens the broth nicely without overcooking it.
Following these steps will give you a smooth, hearty soup with fresh-tasting veggies and tender chicken every time.
Equipment You’ll Need
- Slow cooker – it gently cooks the soup all day, so you don’t have to watch it.
- Cutting board and sharp knife – for chopping your veggies and garlic easily.
- Medium saucepan – perfect for making the roux to thicken the soup.
- Whisk – keeps the roux smooth and lump-free when you add cream.
- Forks – great for shredding the cooked chicken right in the slow cooker.
- Measuring cups and spoons – to get your ingredients just right without guessing.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs to add more moisture and richer flavor.
- Add diced potatoes or sweet potatoes for extra heartiness and a subtle sweetness.
- Stir in chopped fresh cilantro and a squeeze of lime at the end for a bright, fresh twist.
- Mix in a pinch of smoked paprika or chili flakes for a gentle smoky or spicy kick.
How to Make Slow Cooker Chicken Corn Soup
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup water
- 2 cups frozen corn kernels
- 1 cup frozen peas
- 1 cup diced carrots
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (plus extra for garnish)
- ½ cup heavy cream or half-and-half
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes to prepare, plus 6-7 hours on low or 3-4 hours on high in the slow cooker. You’ll spend a few extra minutes making the roux and stirring in the cream at the end. Overall, it’s mostly hands-off cooking time!
Step-by-Step Instructions:
1. Cook the Chicken and Vegetables:
Put the chicken breasts, chicken broth, water, chopped onion, garlic, diced carrots, thyme, salt, and pepper into your slow cooker. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
2. Shred the Chicken and Add Veggies:
Take out the chicken breasts and shred them using two forks. Return the shredded chicken back into the slow cooker. Add the frozen corn and peas. Cover and cook on high for another 15-20 minutes, until the vegetables are warmed through.
3. Prepare the Creamy Roux:
While the soup finishes cooking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it becomes bubbly and golden. Gradually add the heavy cream, whisking constantly, until the mixture is smooth and slightly thickened.
4. Combine and Finish the Soup:
Stir the creamy roux mixture into the soup in the slow cooker to thicken the broth. Taste and adjust seasoning with additional salt and pepper if needed.
5. Serve and Enjoy:
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a sprinkle of black pepper. Serve warm, perhaps with crusty bread on the side for dipping.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before adding to the slow cooker. Thaw in the fridge overnight or place the sealed package in cold water for quicker thawing.
Can I Make This Soup Vegetarian?
Absolutely! Swap the chicken for extra vegetables or beans, and use vegetable broth instead of chicken broth. Keep the same cooking method for a delicious vegetarian version.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Freeze Slow Cooker Chicken Corn Soup?
Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
